Pork Knuckle with Sawerkraut - Germany

Pork Knuckle, better known as Schweinshaxe in German, is a piece of long-cooked, braised or braised pork leg. Pork Knuckle is served with a variety of side dishes, such as bokcoi, potatoes, and the most common in Germany is Sawerkraut. Sawerkraut is cabbage that is finely sliced ​​and fermented by various lactic acid bacteria.

Anyway, when I was young, I used to think that Asians eat so many different parts of animals from the inside out (not just talking about the flesh of the body) like legs, head, ears, internal organs, etc and I was wondering whether people from other countries do consume it. My sister is the only one in the family who doesn't touch other parts. Give him the meat straight away and he is satisfied. It kind of disgusts him when my mom prepares dishes like pork chops, pork ears, pork intestines, liver, kidneys, etc. He couldn't understand why we enjoyed eating such things. Honestly, I don't know either. We have loved this since we were young and it is quite common in Asian culture. Nothing goes to waste lol!

Flipping through the German Cookbook by Mimi Sheraton, it made me realize that Germans and many other European countries consume the same thing. Pig hocks, feet, heart, tongue, ears. I don't see guts, but that's enough to tell me wow… we're not the only ones lol!

If you're like my brother, you probably won't be reading this post again, unless you're just curious

If you're like me, eat pretty much everything under the sun or somehow I managed to convince you to try the different portions, then you must give this recipe a try. When you mention German, Pig's knuckles are just part of the story. Now, roll up your sleeves and get busy eating, sucking on those soft knuckles!!


  • 6 pork knuckles
  • 2 liters fresh or canned sauerkraut
  • 1 to 2 tbsp butter
  • 1 large onion, chopped
  • 1 tbsp cumin seeds
  • Wine or dry water
  • Salt to taste


1. Scrub, scrape, and wash the pork knuckles thoroughly. Drain the sauerkraut and if it is very sour, rinse it through a sieve once or twice. Heat butter in a 3-liter Dutch oven or casserole. When the butter is hot and bubbling, add the chopped onion and sauté until it's transparent and starts to turn bright yellow

2. Add the sauerkraut and cumin seeds and stir gently with a fork until the onions and cumin seeds are evenly distributed. Saute 3 or 4 minutes. Add the knuckles and push down until they are about halfway covered in the kraut. Add enough wine or water to reach sauerkraut level. Cover, bring to a boil, reduce heat and simmer slowly but steadily for the next 3 to 4 hours.

3. The meat in the knuckles should be tender when pierced with a fork or skewer

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